1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.

Comments

Broccoli is one of my favorite vegetables, but I'm the only one in our family that really loves it. I made a double batch of it and served it in bread bowls for my family of six, two of which didn't eat it (one is picky, the other is a two year old who ate his bread bowl first and was full :) ). And there wasn't that much left over after seconds! I think everyone else liked it! Because this recipe was so quick to make, I was waiting for it to be dinner time and ended up pouring in a whole can of chicken broth over an hour. :P Half a can probably would've been okay since my batch of Tammy's condensed cream of chicken soup had turned out so thick, but a whole one made it a bit soupy. Well, it is called a soup. Next time, I'll follow the recipe...Either way, it was still great.

Oh no... I think I did something wrong. Mine turned out very very thick. I didn't use enough spices and I didn't steam my broccoli long enough...I tried adding some milk, but it was still very thick. I used mozzarella cheese on top and that helped it a bit...

It was a bit like chicken pudding, but still good. My parents were very nice about it, haha. I'm sure a competent chef would have no difficulty unlike me! Heehee. Maybe next time I can figure it out!